32 Ways to Make the Most of Artichoke Season
Artichokes with Scallion Vinaigrette
A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.
Artichoke & Fontina Pizzas
Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli.
Roasted Artichokes and Prosciutto
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine.
Spaghetti with Artichokes and Pancetta
"Artichokes don't have to start a fight with wine," says Mario Batali. He sautés sliced artichokes with lardo (cured pork fat) or pancetta, then tosses them with spaghetti.
Herb-and-Lemon-Poached Baby Artichokes
The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs and olive oil.
Artichokes with Smoked Mayonnaise
Braised Chicken Thighs with Marinated Artichokes
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
Roman Fried Artichokes
Farro with Artichokes and Herb Salad
For this main course, prepare farro much as you would risotto: Add stock slowly while the grains cook, so that they gradually become plump and delicious. Then mix in artichokes and top the dish with celery, parsley and tarragon salad and shavings of nutty Grana Padano cheese.
Tangy Roasted Chicken Thighs with Artichoke Panzanella
Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, Koren Grieveson combines grilled bread and sweet broiled tomatoes with marinated baby artichokes before dressing the warm salad with a lemony vinaigrette.
Artichoke Dip with Crispy Shallots
Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.
Iberian Ham and Artichoke Rice
This paella-like dish from chef Pablo Montero is full of intensely flavorful ingredients, like Ibérico ham. (You can substitute serrano ham, which is less expensive.)
Marinated Baby Artichokes with Dill and Fresh Ginger
The dressing for the artichokes includes a little invigorating fresh-grated ginger, as well as more traditional Turkish flavors, like lemon juice and chopped dill.
Braised Artichoke Hearts Stuffed with Olives and Herbs
These elegant stuffed artichokes are from Erik Anderson, an F&W Best New Chef 2012. To make this dish vegetarian, simply swap vegetable stock for the chicken stock.
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
Chicken Tagine with Artichoke Hearts and Peas
To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
Baby Artichokes Stuffed with Crab Salad
Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter.
Giada De Laurentiis's nonna Luna was a great cook, and the star chef loves her artichokes, which are quickly braised in a mix of garlic and anchovies, then broiled with Parmesan bread crumbs.
Big Artichoke Heart and Parmesan Soup
Hot Sauce Spinach-Artichoke Hummus
This tangy, chunky, brightly flavored spinach-artichoke hummus is fabulous with hot sauce and crispy toast or pita chips.
Giant Jerusalem Artichoke Latkes
This oversized latke is topped with yogurt, herbs and a spice paste called l’ekama. The hot latke paired with the cold yogurt and intense spices and fresh parsley makes for a winning dish.
Fried Baby Artichokes
This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke and a hint of citrus.
Ham and Artichoke Panini
Easy and quick to prepare, this ham and artichoke panini is guaranteed to be your new favorite lunch meal.
Artichoke and Ricotta Dumplings with Preserved-Lemon Sauce
These delicate, artichoke-studded ricotta dumplings from Eric Ziebold are crisp on the outside and warm and cheesy in the center. They're excellent with the slightly sour sauce of preserved lemon, olives and fresh herbs.
Fried Artichokes with Citrus & Parsley
Spinach and Artichoke Macaroni and Cheese
Shaved Baby Artichoke and Marinated Mushroom Salad
This fresh and crunchy salad from blogger Julia Sherman features baby artichokes, celery and raw mushrooms tossed in an herb-packed vinaigrette and topped with shavings of Parmigiano cheese.
Crispy Artichoke Meatballs
The small amount of beef in these artichoke meatballs helps hold them together.
Lobster with Artichokes and Curry
A tangy, silky sauce dresses Andrew Zimmern's unexpected combination of sweet lobster, luscious artichoke hearts and hot Madras curry powder.
Creamy Kale and Artichoke Flatbread
This creamy kale and artichoke flatbread is unabashedly indulgent yet loaded with enough good-for-you ingredients that you won't feel guilty having seconds.